Method of increasing the stability of fruits, vegetables or fungi and composition thereof

ABSTRACT

Increased stability of fruits, vegetables or fungi is achieved by coating with compositions comprising at least one polysaccharide polymer, a preservative and an acidulant. The compositions may also include at least one emulsifier, at least one plasticizer, at least one resin or rosin, at least one protein, at least one firming or sequestering agent, at least one antioxidant and at least one composition which is a plant growth regulator and/or a chilling injury protectant. Methods of making and using the aforementioned compositions, and fruits or vegetables or fungi coated with the compositions on the exterior surface are also disclosed. Fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced can be coated with the disclosed compositions.

This application is a continuation-in-part of application Ser. No.07/679,849 filed Apr. 3, 1991 now U.S. Pat. No. 5,198,254, which isherein incorporated by reference.

FIELD OF THE INVENTION

The present invention is drawn to various aspects of edible compositionssuch as methods of use, articles produced thereby, and methods of makingthe composition for use in coating a fruit, vegetable or fungus so as toincrease the stability of the fruit, vegetable or fungus, for example,during shipping, storage, and retail display, and therefore extend theshelf-life while maintaining quality.

BACKGROUND

Some of the edible coating formulations mentioned in the literatureinclude the following: a) lecithin-methyl anthranilate-acid emulsion (W.L. Shillington and J. J. Liggett, U.S. Pat. No. 3,533,810, Oct. 13,1970); b) hydrolyzed lecithin (T. J. Mulder, U.S. Pat. No. 3,451,826,Jun. 24, 1969); c) acrylate and methacrylate polymers (C. F. de Long andT. H. Shepherd, U.S. Pat. No. 3,669,691, Jun. 13, 1972); d) polymers ofvinyl acetate (D. Rosenfield, U.S. Pat. No. 3,410,696, Nov. 12, 1968);e) preservative coating consisting of shortening, stearic acid, anionicemulsifier and methylparaben (T. R. Thomson, U.S. Pat. No. 4,649,057,Mar. 10, 1987); f) TAL Prolong, an aqueous dispersion of sucrose estersof fatty acids and the sodium salt of carboxymethylcellulose (J. Exper.Bot 35(10):127-137); and g) Semperfresh, a sucrose-fatty acid polyesterand the sodium salt of carboxymethylcellulose (J. Food Sci.52(3):685-690). Some of these coatings were applied on fresh fruits andvegetables and were reported to be effective in preventing deteriorativechanges and prolonging postharvest life. However, these coatings sufferfrom the disadvantages of having only limited applicability and highcost.

SUMMARY OF THE INVENTION

It is a principle object of the instant invention to provide novelcompositions for use in coating a fruit, vegetable or fungus, a methodof using said compositions, a fruit, vegetable or fungus having suchcompositions thereon, and a method of making said compositions; whichare novel, highly advantageous, and avoid the aforementioneddisadvantages of the prior art.

Another object is to employ the aforementioned various aspects of thepresent invention to slow the decrease of fruit, vegetable or fungusquality such as loss of freshness, loss of flavor volatiles, spoilage,abnormal ripening, oxidation, growth of pathogens or microorganisms,discoloration, and desiccation during shipment and/or storage and/ordisplay at about room temperature, i.e. about 70° F., and below roomtemperature, and thereby increase the shelf life of the fruit, vegetableor fungus without adversely affecting the quality thereof.

It is another object to provide coating compositions which may betailored to specific fruits, vegetables and fungi, and thereby havebroader applicability than the compositions of the prior art.

Another object of the instant invention is to provide coatings which areat least a partial barrier to water vapor, and consequently reduceweight loss which would occur with such loss of water vapor from thefruit or vegetable or fungus.

It is another object of the invention to provide such coatingsinexpensively, so that they may be widely used and not appreciablyincrease the cost of the coated fruit, vegetable or fungus.

Another object of the instant invention is to provide coatings, whichprovide a barrier to moisture loss and gas exchange and, which increaseretention and/or induce increased production of, important flavorvolatiles in the fruit, vegetable or fungus.

It is another object of the instant invention, to employ theaforementioned various aspects of the invention to maintain the qualityof fruits, vegetables and fungi at a fraction of the cost of controlledatmosphere/temperature storage.

Yet another object, is to provide compositions which produce coatingswhich are appealing and attractive in that they are non-greasy andnon-sticky, and add a sheen and gloss to the product when dry.

These and other objects of the instant invention are achieved, eithersingly or additively, utilizing:

an edible composition for use in coating a fruit, vegetable or fungus,comprising, at least one polysaccharide polymer, a preservative, anacidulant, lecithin, which is a first emulsifier and a second emulsifieri.e. an emulsifier which is not lecithin and optionally otheringredients, such as, at least one antioxidant composition, at least onecomposition which is a plant growth regulator, a chilling injuryprotectant, and a resin or rosin;

edible compositions for use in coating a fruit, vegetable, or fungus,comprising at least one polysaccharide polymer, preservative, andacidulant, and optionally other ingredients such as at least oneemulsifier, at least one plasticizer, at least one antioxidantcomposition, at least one plant growth regulator, at least one resin orrosin, and a chilling injury protectant,

edible compositions for use in coating a fruit, vegetable, or fungus,comprising, at least one polysaccharide polymer, a preservative, anacidulant, a plasticizer, a firming or sequestering agent, and a proteinand optionally other ingredients such as at least one antioxidantcomposition, at least one plant growth regulator, a resin or rosin, anda chilling injury protectant;

a method for increasing stability of a fruit, vegetable or funguscomprising applying the aforementioned edible compositions to anexterior surface of a fruit, vegetable or fungus so as to form aprotective edible coating;

a fruit, vegetable or fungus having on an exterior surface thereof theaforementioned compositions; and

a method of making said compositions comprising; (1) a first stepincluding mixing the acidulant and the preservative with water to form afirst solution; (2) a second step (subsequent to the first step)including mixing the at least one polysaccharide polymer with the firstsolution to form a second solution; (3) a third step (subsequent to thesecond step) including mixing a first emulsifier (i.e. lecithin) withthe second solution to form a first mixture; and (4) a fourth step,subsequent to the third step, optionally including mixing the firstmixture with a second emulsifier and optionally other ingredients, witha homogenizer to form a homogeneous mixture.

Other objects and advantages of the instant invention will becomereadily apparent from the ensuing description.

BRIEF DESCRIPTION OF THE DRAWINGS

The file of patent contains at least one drawing executed in color.Copies of patent with color drawings(s) will be provided by the Patentand Trademark Office upon request and payment of the necessary fee.

FIG. 1 is a photograph of coated and uncoated bananas, described inExample 1.

FIG. 2 is a bar graph of peak heights of flavor components from lemons(after 11 days storage at 70° F. (21° C.)), which were coated witheither film A or B or left uncoated, as described in Example 3.

FIG. 3 is a photograph of coated and uncoated carambolas, described inExample 4.

FIG. 4 is a photograph of coated and uncoated cut and sliced carrots,celery and sweet potatoes, as referred to in Example 5.

FIG. 5 is a photograph of coated and uncoated mangoes as described inExample 6.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The edible compositions for use in coating a fruit, vegetable or fungus,of the present invention may comprise:

(a) at least one polysaccharide polymer, which may for example be atleast one polysaccharide polymer selected from the group consisting ofcarboxymethylcellulose (CMC), hydroxypropyl cellulose (HPC),hydroxypropyl methylcellulose (HPMC), methyl cellulose (MC), guar gum,locust bean gum, pectin, xanthan gum, modified starch and carrageenan.

(b) at least one preservative, such as at least one member selected fromthe group consisting of sodium propionate, calcium propionate, benzoicacid, sodium benzoate, potassium sorbate, sodium bisulfite, and at leastone microorganism which is an antagonist against plant pathogens orantimicrobial essential plant oil. Examples of the aforementioned atleast one antagonistic microorganism include: (1) yeasts, such asCandida guilliermondii (sexual state is Pichia guilliermondii) whichcontrols green mold of citrus caused by Penicillium digitatum; (2)fungi, such as Trichoderma especially Trichoderma pseudokoningii whichcontrols grey mold disease of strawberry caused by Botrytis cinerea;and/or (3) bacterium, such as Bacillus subtilis which controls brown rotof stone fruit caused by Monilinia fructiena. The antimicrobialessential plant oil may for example be: essential oils from leaves ofMelanleuca leucadendron, Ocimum canum and Citrus medica;

(c) at least one acidulant, which may for example be at least one memberselected from the group consisting of malic acid, citric acid, propionicacid, succinic acid, tartaric acid, fumaric acid and ascorbic acid;

As needed, the compositions may also include:

(1) at least one emulsifier, which may, for example, be at least onemember selected from the group consisting of polyethylene glycol (PEG),polyoxyethylene sorbitan monooleate (i.e. Polysorbate 80 or TWEEN80™)polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitantristearate, polyoxyethylene sorbitan monolaurate and distilled andacetylated monoglycerides (abbreviated hereinafter as "Monogly").Lecithins are a well known and widely available group of substances,which are for example described in "Emulsifiers: The Interfacial Key toEmulsion Stability" by Judie D. Dziezak in Food Tech., October 1988,which is incorporated herein by reference. One or more specificlecithins may be utilized in the present invention. Use of soy lecithinis preferred, because of its relatively low cost. An example of suchdistilled and acetylated monoglycerides is the commercial product"Myvacet 9-45" from the Eastman Chemical Division, a Division of EastmanKodak Co., Kingsport, Tenn.;

(2) at least one plasticizer which may, for example, be at least onemember selected from the group consisting of polyethylene glycol,glycerol, propylene glycol, carnauba wax, candellila wax, stearic acid,oleic acid, sorbitol, soybean oil, beeswax, and mannitol.

(3) at least one resin or rosin which may, for example, be at least onemember selected from the group consisting of shellac, wood rosin, andcoumarone indene resin.

(4) at least one protein, which may, for example, be at least one memberselected from the group consisting of soy protein, whey, casein,gelatin, and zein.

(5) at least one firming and/or sequestering agent, which may, forexample, be at least one member selected from the group consisting ofcalcium chloride, calcium gluconate, calcium lactate, citric acid andits salt, and ethylenediamine tetraacetic acid and its salt.

(6) at least one antioxidant composition, such as at least one memberselected from the group consisting of butylated hydroxyanisole (BHA),butylated hydroxytoluene (BHT), tertiary-butylated hydroquinone (TBHQ),propyl gallate, ascorbic acid, ascorbyl palmitate, tocopherols, andspice extracts (e.g. rosemary or sage extracts) which have antioxidantproperties. Inclusion of at least one antioxidant is especially usefulfor compositions of the present invention to be applied to fruits,vegetables or fungi which undergo browning during storage e.g. bananas,carambolas, pineapples, lychees, cherries, mushrooms or root crops orcut apples, pears, and potatoes.

(7) at least one composition which is a plant growth regulator, such asat least one composition selected from the group consisting ofgibberellins, auxins, cytokinins, polyamines, ethephon and jasmonate.Use of a plant growth regulator is particularly desirable forclimacteric fruit such as guava, mango, papaya, banana, tomato, avocado,atemoya, peach, pear, plum, apple, melon, passion fruit, persimmon,apricot, nectarine or carambola.

(8) at least one composition which is a chilling injury protectant,including for example at least one composition selected from the groupconsisting of squalene and proline. In regard to utilization of squalenefor chilling injury protection of citrus fruit, see U.S. Pat. No.4,921,715 (issued May 1, 1990) to Harold E. Nordby et al, which isincorporated herein by reference.

The compositions of the present invention may, for example, be in thefollowing forms: (1) a dry or essentially dry form (e.g. a mixture ofingredients which is powdered, pelleted, formed into tablets, etc.); (2)a form in which some of the ingredients (e.g. the at least onepolysaccharide polymer, preservative, acidulant and emulsifier) are dryor essentially dry, while the remainder of the ingredient(s) is/are inliquid form. For example, in this form, the composition could include apowder/pellet(s)/tablet(s) packaged together with a packet of the liquidingredients; (3) a concentrated liquid form i.e. the ingredients mixedwith a small amount of solvent; or (4) a ready to use liquid i.e. withthe ingredients mixed with solvent at a concentration appropriate forthe intended use. The aforementioned first three forms are intended tobe mixed with solvent (e.g. water and/or other solvent) by the user inorder to make a solution of a concentration appropriate for the intendeduse, with subsequent application to the fruit, vegetable or fungi. Theadvantage of the first three forms over the fourth form is ease oftransportation and handling, because of the smaller size and lighterweight of these forms. The advantage of the fourth form is conveniencefor the user. Examples of typical compositions of the first two formsare delineated in Table 1:

                  TABLE 1                                                         ______________________________________                                                         Exemplary Range                                                               of Proportions of                                                             Ingredients,                                                 Ingredient       in Weight % About                                            ______________________________________                                        polysaccharide polymer                                                                         0.6 to 65                                                    preservative     0.6 to 20                                                    acidulant        0.6 to 20                                                    emulsifiers      1.2 to 60                                                    ______________________________________                                    

Table 2 sets forth exemplary ranges of ingredients for the compositionsof the present invention of the fourth form i.e. the ingredients aremixed with water and/or dilute ethyl or isopropyl alcohol:

                                      TABLE 2                                     __________________________________________________________________________            Exemplary Range                                                                         Preferred Range                                                                         Most Preferred                                            in weight %,                                                                            in weight %,                                                                            Range in weight                                   Ingredient                                                                            about     about     %, about                                          __________________________________________________________________________    polysaccharide                                                                         0.10 to 10.0                                                                           0.10 to 5.0                                                                             0.10 to 4.0                                       polymer                                                                       preservative                                                                          0.01 to 3.0                                                                             0.01 to 2.0                                                                             0.01 to 1.0                                       acidulant                                                                             0.01 to 5.0                                                                             0.01 to 4.0                                                                             0.01 to 3.0                                       emulsifiers                                                                           0.05 to 9.0                                                                             0.10 to 7.0                                                                             0.10 to 2.0                                       (total)                                                                       antioxidant                                                                           0.01 to 3.0                                                                             0.01 to 2.0                                                                             0.01 to 1.5                                       (total)                                                                       plasticizer                                                                           0.10 to 9.0                                                                             0.10 to 7.0                                                                             0.10 to 2.0                                       resin or rosin                                                                         1.0 to 18.0                                                                             1.0 to 13.0                                                                             9.0 to 13.0                                      protein  0.10 to 10.0                                                                           0.10 to 5.0                                                                              1.0 to 3.0                                       firming or                                                                            0.05 to 5.0                                                                             0.05 to 2.0                                                                             0.05 to 0.5                                       sequestering                                                                  agent                                                                         plant growth                                                                          0.00001 to 0.03                                                                         0.001 to 0.02                                                                           0.001 to 0.01                                     regulator                                                                     __________________________________________________________________________

In practicing the present invention, the aforementioned compositions areapplied to an exterior surface of a fruit, vegetable or fungus so as toform a protective edible coating. The exterior surface may for examplebe a rind or peel or skin, or in the case of peeled or skinned or cut orsliced fruits, vegetables or fungi the exterior surface may be exposedtissue or flesh. For example, the present invention may be employed totreat fruit peeled in accordance with the process described in U.S. Pat.No. 4,284,651 issued Aug. 18, 1981 entitled "Method of Preparing CitrusFruit Sections with Fresh Fruit Flavor and Appearance" by Joseph H.Bruemmer, which is incorporated herein by reference. In practicing thepresent invention with peeled or skinned fruits/vegetables/fungi itshould be considered that compositions of the instant invention may notadhere well to peeled or skinned fruits/vegetables/fungi havingexcessive surface moisture. Consequently, for some extremely wetfruits/vegetables/fungi it may be necessary to dry the surface thereofprior to applying the compositions of the present invention.

The specific method of application is not critical to the presentinvention, and may include any of a variety of well known applicationtechniques such as: dipping or rolling the fruit, vegetable or fungus inthe coating composition; applying the composition, as for example, bybrushing, rolling, dripping, wiping or rubbing to the fruit, vegetableor fungus with an applicator, e.g. a brush, roller or wipe; spraying thecomposition onto the fruit, vegetable or fungus e.g. using a sprayer oratomizer. It is preferred to apply the composition to whole fruits at atemperature of from about 30° to about 70° C., more preferably about 50°C. to about 55° C., because the composition is less viscous and suchtemperatures will reduce microorganism populations on thefruit/vegetable/fungus surface. For partially processed fruits,vegetables or fungi, a temperature range of from about 5° C. to about20° C. is preferred. The coating may then be permitted to dry, or stepsmay be taken to expedite drying of the coating, prior to any furtherhandling or processing.

The present invention may be practiced with any of a wide variety offruits, vegetables or fungi, including for example: tomatoes, tropicalfruits such as carambolas, bananas, guavas, papayas, mangoes, avocados,atemoyas; citrus fruits such as grapefruit, orange, lemon, kumquat,lime, tangerine and pommelo; melons, stone fruits such as peach, plum,cherry; berries such as strawberries and blueberries; passion fruit,apple, pear, grapes, pineapple, persimmon, kiwi, root crops, peppers,squash, beans, cucumber, mushrooms and partially processed apples,carrots, celery, and potatoes.

The preferred method of making the compositions of the present inventionincludes combining the ingredients in a specific order, which is novel,unobvious and highly advantageous. The preferred method comprises: (1) afirst step which includes mixing the acidulant and the preservative withwater to form a first solution. These two ingredients are solubilized inwater in a first step because making the water slightly acidic causesthe polysaccharide to dissolve more quickly; (2) a second step(subsequent to the first step) which includes mixing the at least onepolysaccharide polymer with the first solution in order to produce asecond solution. This second step is carried out because dissolving thepolysaccharide to near completion before the addition of lecithinensures quicker dissolution and a more uniform final solution; (3) athird step (subsequent to the second step) which includes mixing a firstemulsifier (i.e. lecithin) with the second solution to form a firstmixture. Lecithin is combined with the other ingredients in this thirdstep because if it is added with the polysaccharide, the polysaccharidetends to adhere to the lecithin which hinders the dissolution of bothmaterials. Optionally, the third step may include heating the lecithinand second solution to at least about 40° C. during the step of mixing.This optional step of heating is advantageous because the heat expeditesdissolving of the lecithin; (4) a fourth step subsequent to the thirdstep optionally includes mixing the first mixture with the secondemulsifier and homogenizing the entire mixture to homogeneity. Theaforementioned process is advantageous because the second emulsifier iseasily incorporated into a mixture in which lecithin and polysaccharideare already mixed, and the subsequent homogenization ensures a uniformfinal mixture. Optionally, the method of making the compositions of thepresent invention may also include: dissolving the growth regulator orcertain antioxidants in an organic solvent (e.g. ethanol) to form athird solution. This is advantageous because these compounds are moresoluble in ethanol than in water; and combining the third solution withthe first mixture during the fourth step. Furthermore, if usingpropylene glycol as a plasticizer in a composition including acellulose, any antioxidant which is not soluble in water can bepre-dissolved in the propylene glycol before adding this to the firstmixture. These optional steps are advantageous because they facilitatedissolving these compounds in the mixture.

While not wishing to be bound by any theory, Applicants believe thatkeeping fruits, vegetables or fungi healthy and fresh may depend, atleast in part, on the permeability of the coating to water vapor andgases, such as oxygen and carbon dioxide, as well as the combined effectof the various ingredients. It is believed that the coatings of thepresent invention may act as a partial barrier to water vapor, oxygen,carbon dioxide and possibly flavor volatiles, thereby causing analteration in metabolic processes within the fruit, vegetable or fungustissue and reducing weight loss. For example, by providing a partialbarrier to oxygen, the coating retards oxygen uptake by the fruit,vegetable or fungus. Production of ethylene, a natural growth regulatorwhich promotes general ripening of climacteric fruits and vegetables,and color development of some non-climacteric fruits and vegetables, isthus diminished because such oxygen uptake is required for ethyleneproduction. Also, providing a partial barrier to water vapor slowsweight loss which would occur with loss of water vapor. Retention offlavor volatiles may be due to the coating's semipermeable propertieswhich may provide a barrier to flavor volatile loss from the fruit,vegetable or fungus. Alternatively, or additively, the ability of thefilm to alter metabolism due to reduced oxygen uptake by the fruit,vegetable or fungus, may result in increased flavor volatile synthesis.

The following examples are intended only to further illustrate theinvention and are not intended to limit the scope of the invention asdefined by the claims.

EXAMPLE 1

Two hundred milliliters of deionized water was placed in a beaker andcontinuously stirred with a magnetic stirrer as each of the followingingredients were added. Initially, the water was heated to 70° C. and 10grams of CMC (from DOW Chemical) was dissolved therein. This solutionwas kept at 70° C. and stirring was continued until the solution wasclear. An additional two hundred milliliters of deionized water was thenadded and the heat source was turned off. Once this solution was clear:0.75 grams of sodium benzoate dissolved in a small amount of water; 0.05grams citric acid dissolved in a small amount of water; and 0.1 grams ofBHA dissolved in a small amount of ethyl alcohol; were added as stirringcontinued. Next, 10 grams of TWEEN80™, 5 grams of lecithin andsufficient deionized water to bring the total to 500 milliliters wereadded and stirring was continued until the mixture was uniform. Thisyielded a composition including: 2% CMC, 1.0% lecithin, 0.15% sodiumbenzoate, 0.01% citric acid, 0.02% BHA and 2.0% TWEEN80™. Thiscomposition is hereafter referred to as "G1". A second composition wasmade in accordance with the foregoing procedure but with the addition of20 ppm gibberellic acid. This second composition is hereafter referredto as "G1wGA". A first group of fairly green bananas was coated withcomposition G1, another group of similar bananas was coated withcomposition G1wGA, and a third group of similar bananas were keptuntreated as a control. All three groups of bananas were stored at about21° C.

Results are described in the following Table 4 and shown in FIG. 1:

                  TABLE 4                                                         ______________________________________                                        Length                                                                        of Time                                                                       After  Bananas Coated                                                                             Bananas Coated                                                                            Control                                       Coating                                                                              with G1      with G1wGA  (no coating)                                  ______________________________________                                        5 days Yellow with a                                                                              Yellow and  Mostly yellow,                                       little green Green some  softening, still                                     mostly at stem.                                                                            brown spots.                                                                              greenish at stem,                                    Beginning to Beginning to                                                                              Some brown                                           soften. Very soften.     spots. Some dis-                                     few brown spots.                                                                           Least ripe  coloration (gray-                                    Medium ripeness          ish areas on                                                                  some).                                                                        Ripest                                        7 days Ripe. Yellow Yellow with Overripe.                                            with a few   one third   Greyish discolora-                                   green areas. green areas.                                                                              tion. some green                                     Many brown   Rusty colored                                                                             at stems. Full of                                    parts. Soft. spots. Fairly                                                                             brown spots. Soft.                                                soft.                                                     ______________________________________                                    

FIG. 1 shows four bunches of bananas, the two bunches on the right arethose coated with G1wGA, and the two bunches on the left are the control(i.e. no coating). As can be seen in FIG. 1, after 5 days of storage,the uncoated bananas have many unsightly brown spots and grayishdiscoloration. While by stark contrast the bananas coated with G1wGA arean appealing uniform yellow, and surprisingly even still have some greennear the stems. The coated bananas are only beginning to soften, andhave not ripened to the extent of the uncoated bananas. This exampleshows that deterioration of the bananas, was slowed by use of coating G1(as compared to the control) and was slowed to a greater extent bycoating G1wGA.

EXAMPLE 2

For each of three compositions, 200 milliliters of deionized water wasplaced in a beaker and continuously stirred with a magnetic stirrer aseach of the following ingredients were added. Initially 5 grams of CMCwas added to the water. Next 7.5 grams of lecithin was added and thismixture was heated to 60° C. and held for 30 minutes. Then 2.5 grams ofTWEEN80™ was added. Then: 0.75 grams of predissolved sodium benzoatedissolved in a small amount of water, 0.25 grams of BHT dissolved in asmall amount of ethyl alcohol, 0.25 grams of BHA dissolved in a smallamount of ethyl alcohol, and 0.05 grams of citric acid dissolved in asmall amount of water; were added. For a first of the compositions,enough gibberellic acid (predissolved in ethyl alcohol) was added toyield 10 ppm in the final composition (this is referred to hereafter ascomposition B). For a second of the compositions enough gibberellic acid(predissolved in ethyl alcohol) was added to yield 20 ppm in the finalcomposition (referred to hereafter as composition C). No gibberellicacid was added to the third composition (hereafter referred to as A).Enough deionized water was added to each of the three compositions toyield a total of 500 milliliters. Each of the three solutions was thenheated to 60° C. and blended for 15 minutes in a Waring Blender to forma homogenous mixture. Three other compositions were made in a manneridentical to A, B and C, except that 1.5% CMC was used instead of 1%CMC. These compositions are referred to hereinafter as D, E and Frespectively. The proportions of ingredients in these six compositionsis set forth in Table 5:

                  TABLE 5                                                         ______________________________________                                        (except as noted entries are in weight)                                                COMPOSITION NAME                                                              A    B       c       D    E     F                                    ______________________________________                                        CMC        1.0    1.0     1.0   1.5  1.5   1.5                                lecithin   1.5    1.5     1.5   1.5  1.5   1.5                                TWEEN80 ™                                                                             0.5    0.5     0.5   0.5  0.5   0.5                                Sodium benzoate                                                                          0.15   0.15    0.15  0.15 0.15  0.15                               BHT        0.05   0.05    0.05  0.05 0.05  0.05                               BHA        0.05   0.05    0.05  0.05 0.05  0.05                               Citric Acid                                                                              0.01   0.01    0.01  0.01 0.01  0.01                               Gibberellic Acid                                                                         none   10 pp   20 ppm                                                                              none 10 pp 20 ppm                             ______________________________________                                    

Each of these compositions was heated to 55° C. and brushed ontotomatoes. The tomatoes were then stored at 21° C. The application ofthese films retarded the ripening of the tomatoes. The addition of thegrowth regulator gibberellic acid further retarded the ripening.

EXAMPLE 3

For each of two compositions, the procedure for making the compositionsfollowed that of example 2 except that BHA and BHT were not used and theuse of sodium bisulfite instead of sodium benzoate. The two compositionsvaried in their level of CMC (referred to hereafter as Film A and FilmB). The proportions of ingredients in these two compositions is setforth in Table 6.

                  TABLE 6                                                         ______________________________________                                        Ingredient       COMPOSITION NAME                                             (weight %)       Film A   Film B                                              ______________________________________                                        CMC              1.0      2.0                                                 lecithin         1.0      1.0                                                 TWEEN80 ™     2.0      2.0                                                 Sodium bisulfite 0.2      0.2                                                 Citric acid      0.01     0.01                                                Gibberellic acid 0.005    0.005                                               ______________________________________                                    

Each of these compositions were brushed onto lemons at 55° C. and thelemons were stored at 21° C. A third batch of lemons were left uncoatedat the same storage temperature. The coated and uncoated lemons wereanalyzed for their important volatile components. Results in FIG. 2showed that the coated lemons had relatively higher values in some ofthe important volatile flavor components.

EXAMPLE 4

For each of three compositions, 200 milliliters of deionized water wasplaced in a beaker and continuously stirred with a magnetic stirrer aseach of the following ingredients were added. Initially, 0.05 grams ofcitric acid and 0.75 grams of benzoic acid was added to the water. Next,7.5 grams of CMC was added to the slightly acidic water. This slightreduction in the pH of the water dissolved the CMC faster. Then 2.5grams lecithin was added and this mixture was heated to 60° C. and heldfor 30 minutes. Then 1.0 milliliter of polyethylene glycol was added.For the first of the compositions, 0.25 grams of BHA and 0.25 grams ofBHT (predissolved in small amount of ethyl alcohol) was added to yield0.05% BHA and 0.05% BHT in the final composition (this is referred tohereafter as composition A). For a second of the compositions, 0.25grams of ascorbic acid (predissolved in small amount of water) was addedto yield 0.05% ascorbic acid in the final composition (referred tohereafter as composition B). For the third of the compositions, 0.25grams of rosemary extract was added to yield 0.05% rosemary in the finalcomposition (referred to hereafter as composition C). Enough deionizedwater was added to each of the three compositions to yield a totalvolume of 500 milliliters. Each of the three mixtures was then heated to60° C. and homogenized for 15 minutes using a Polytron. The proportionsof ingredients in these three compositions is set forth in Table 7:

                  TABLE 7                                                         ______________________________________                                        Ingredient   COMPOSITION NAME                                                 (weight %)   Film A      Film B  Film C                                       ______________________________________                                        CMC          1.5         1.5     1.5                                          lecithin     0.5         0.5     0.5                                          PEG          0.2         0.2     0.2                                          benzoic acid 0.15        0.15    0.15                                         citric acid  0.01        0.01    0.01                                         BHA          0.05        --      --                                           BHT          0.05        --      --                                           ascorbic acid                                                                              --          0.05    --                                           rosemary extract                                                                           --          --      0.05                                         ______________________________________                                    

Each of these compositions were brushed onto carambolas at 55° C. andthe carambolas were stored at 13° C. The application of these coatingscaused considerable reduction in surface discoloration of thecarambolas. FIG. 3 shows two groups of carambolas. The group on theright is the carambolas coated with film C, while the group on the leftis the uncoated (i.e. control) group. As shown in FIG. 3, after 5 daysof storage, the uncoated carambolas are discolored and have unsightlybrown spots. By contrast the coated carambolas still have theirappealing green color. After 9 days of storage, film C (i.e. with therosemary extract) was the most effective, followed by ascorbic acid(film B) and lastly by BHA/BHT combination (film A).

EXAMPLE 5

Composition B from example 4 was brushed on cut and sliced carrots,celery and sweet potatoes at 35°-40° and stored at room temperature (21°C.) for 24 hours for observation and comparison to a second (control)batch of cut and sliced carrots, celery and sweet potatoes that wereleft uncoated. As shown in FIG. 4, the coated carrots, celery and sweetpotatoes exhibited less degree of surface discoloration and desiccation(shrinkage).

EXAMPLE 6

The purpose of this example is to show the superiority of the coatingsof the present invention in comparison with a commercially availablecoating i.e. SEMPERFRESH™ (from Fermenta Plant Protection Co., Mentor,Ohio). For each of two compositions, the procedure for making eachcomposition followed that of example 3 except for the addition of theantioxidants. These two compositions varied in the level of CMC added(referred to hereafter as coatings A and B). For a third coating, 7.5grams of SEMPERFRESH™ was added to 200 milliliters of deionized water ina beaker and continuously stirred using a magnetic stirrer until thesolid particles were fully dissolved, then deionized water was added tobring the total up to 500 milliliters (referred to hereafter as coatingC). The proportions of ingredients in these three coatings is set forthin Table 8.

                  TABLE 8                                                         ______________________________________                                        Ingredient       COATING NAME                                                 (weight %)       A          B      C                                          ______________________________________                                        CMC              1.5        1.0    --                                         lecithin         0.5        0.5    --                                         PEG              0.2        0.2    --                                         benzoic acid     0.15       0.15   --                                         citric acid      0.01       0.01   --                                         SEMPERFRESH ™ --         --     1.5                                        ______________________________________                                    

Each of these coatings were brushed onto papayas and mangoes at 55° C.and the fruits were stored at 21° C. Results are described in Table 9,and FIG. 5.

                  TABLE 9                                                         ______________________________________                                        Length of Time                                                                           Control                                                            After Coating                                                                            (no coating)                                                                              A       B     C                                        ______________________________________                                                 % Ripe Papaya                                                        5 Days     100          0      50    75                                       7 Days     Overripe    50      100   100                                               % Ripe Mango                                                         7 Days     100         25      50    60                                       9 Days     Overripe    85      80    100                                      12 Days    Overripe    100     100   Overripe                                 ______________________________________                                    

FIG. 5 shows two groups of sliced and whole mangoes. The group on theright was coated with coating A. The group on the left was uncoated(i.e. the control). As can be seen in FIG. 5, after 10 days of storage,the sliced uncoated mangoes are darkened and discolored, and theuncoated whole mango is blotchy and discolored. By contrast, both thesliced and whole coated mangoes are not blotchy or discolored ordarkened.

EXAMPLE 7

Five grams each carboxymethylcellulose (CMC) or hydroxypropyl cellulose(HPC) were placed in separate beakers. In other beakers, 2.5 grams eachof CMC and HPC were combined. The powders were dispersed in a vortex of30 milliliters of hot deionized water (70° to 95° F.) for about 15-20minutes in order to hydrate the cellulose. Fifty milliliters of ice-colddeionized water was added to the mixture to form a solution. Upondissolution of the cellulose powders, 0.1 gram citric acid in deionizedwater, 0.15 grams potassium sorbate (K sorbate) in deionized water, and0.02% BHA in isopropyl alcohol were added. Next, optionally 1.0 gram ofoleic acid, distilled and acetylated monoglycerides, glycerol, stericacid, lecithin, sorbitol, and polyethylene 8000 were added to thevarious beakers of the cellulose solutions. All volumes were brought toa total of 100 milliliters with deionized water. The 21 differentcompositions were prepared and are listed in Table 10. Each of thecoating formulations were brushed onto limes. After drying at roomtemperature, the limes were placed in plastic bags and stored at 5° C.for two days. Tackiness was determined by removing the limes from theplastic bags and exposing them at 70° F. and 95% relative humidity.

All coating compositions which contain CMC flaked off the fruit with theexception of the compositions containing CMC and the plasticizer oleicacid. All coating compositions with HPC did not flake off the fruit evenafter extended exposure to room temperature. HPC seems to have inherentplasticizing properties which are lacking with MC and CMC. Therefore, itis not necessary to use emulsifiers or plasticizers in coatingcompositions that include HPC. HPC compositions were the least tacky andremain shiny. Furthermore, when composition VIII and XV were used tocoat bananas, there was better control of ripening.

                                      TABLE 10                                    __________________________________________________________________________    TREAT-                                                                        MENT POLYSACCHARIDE                                                                             EMULSIFIER                                                                            PLASTICIZER                                                                            ACIDULANT                                                                             PRESERVATIVE                                                                             ANTIOXIDANT             __________________________________________________________________________    I    5% CMC                        0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               II   5% CMC               1% Oleic acid                                                                          0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               III  5% CMC       1% distilled     0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA                                 and acetylated                                                                monogly                                                     IV   5% CMC               1% glycerol                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               V    5% CMC               1% sorbitol                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               VI   5% CMC               1% Stearic acid                                                                        0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               VII  5% CMC               1% PEG 8000                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               VIII 5% HPC                        0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               IX   5% HPC               1% Oleic acid                                                                          0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               X    5% HPC       1% distilled     0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA                                 and acetylated                                                                monogly                                                     XI   5% HPC               1% glycerol                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XII  5% HPC               1% sorbitol                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XIII 5% HPC               1% Stearic acid                                                                        0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XIV  5% HPC               1% PEG 8000                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XV   5% HPC and CMC                0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XVI  5% HPC and CMC       1% Oleic acid                                                                          0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XVII 5% HPC and CMC                                                                             1% distilled     0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA                                 and acetylated                                                                monogly                                                     XVIII                                                                              5% HPC and CMC       1% glycerol                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XIX  5% HPC and CMC       1% sorbitol                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XX   5% HPC and CMC       1% Stearic acid                                                                        0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02% BHA               XXI  5% HPC and CMC       1% PEG 8000                                                                            0.1% citric acid                                                                      0.15% K Sorbate                                                                          0.02%                   __________________________________________________________________________                                                          BHA                 

EXAMPLE 8

Cellulose coating compositions were prepared as previously describedwith the addition of a resin in order to access weight loss of fruit.See Table 11 for the different preparations of compositions for thisexample. It was found that the addition of shellac did not cause anyimprovement in weight loss after seven days. The coatings showed ahigher rate of weight loss when compared to the commercial coating whichconsists mainly of shellac resin. Although the addition of shellac tocellulosic coatings does not improve weight loss, the permeability ofthe coatings to CO₂ and 0₂ is reduced which offers the advantage ofdelayed ripening and senescence which would be useful for quarantinepurposes.

                                      TABLE 11                                    __________________________________________________________________________    TREAT-                                                                             POLYSAC-       PLASTI-        PRESERVA-                                                                            ANTI-  ROSIN OR                                                                             % WEIGHT              MENT CHARIDE                                                                              EMULSIFIER                                                                            CIZER  ACIDULANT                                                                             TIVE   OXIDANT                                                                              RESIN  LOSS                  __________________________________________________________________________    I    5% HPC 0.2% lecithin                                                                         2% propylene                                                                         0.1% citric                                                                           0.15% K                                                                              0.05% BHA                                                                            --     1.21                                      glycol acid    sorbate                                    II   5% HPC 0.2% lecithin                                                                         2% propylene                                                                         0.1% citric                                                                           0.15% K                                                                              0.05% BHA                                                                            9%     1.32                                      glycol acid    sorbate       shellac                      III  5% MC  0.2% lecithin                                                                         2% propylene                                                                         0.1% citric                                                                           0.15% K                                                                              0.05% BHA                                                                            --     1.24                                      glycol acid    sorbate                                    IV   5% MC  0.2% lecithin                                                                         2% propylene                                                                         0.1% citric                                                                           0.15% K                                                                              0.05% BHA                                                                            9%     1.37                                      glycol acid    sorbate       shellac                      V    5% CMC 0.2% lecithin                                                                         2% propylene                                                                         0.1% citric                                                                           0.15% K                                                                              0.05% BHA                                                                            --     1.36                                      glycol acid    sorbate                                    VI   5% CMC 0.2% lecithin                                                                         2% propylene                                                                         0.1% citric                                                                           0.15% K                                                                              0.05% BHA                                                                            9%     1.29                                      glycol acid    sorbate       shellac                      VII  Commercial Coating*                                 .96                  VIII Control**                                          1.51                  __________________________________________________________________________     *Commercial Coating is FMC 360 HS Wax                                         **No Coating                                                             

EXAMPLE 9

Cellulose coating compositions were prepared as previously describedwith the addition of a protein and/or a sequestering or firming agent.See Table 12 for the different preparations of compositions for thisexample. Apple and mushroom slices were dipped into the coatingformulations for 3-5 seconds and placed on glass plates to air dry.After 30 minutes they were covered with plastic wrap and stored in arefrigerator for 48 hours. The mushroom slices dipped in coating IV andapple slices dipped in coating VIII showed the least discoloration.

                                      TABLE 12                                    __________________________________________________________________________                           FIRMING OR                                                     POLYSAC-       SEQUESTERING                                                                            PLASTI-         ANTI-                        TREATMENT                                                                             CHARIDE                                                                              EMULSIFIER                                                                            AGENT     CIZER   ACIDULANT                                                                             OXIDANT PROTEIN              __________________________________________________________________________    I       0.2% CMC                                                                             --      --        0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             --                                                    Glycol  acid                                 II      0.2% CMC                                                                             --      0.2% CaCl.sub.2                                                                         0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             --                                                    Glycol  acid                                 III     0.2% CMC                                                                             --      0.2% CaCl.sub.2                                                                         0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             --                                                    Glycol  acid    1% ascorbic                                                                   acid                         IV      0.2% CMC                                                                             --      0.2% Calcium                                                                            0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             --                                          disodium EDTA                                                                           Glycol  acid                                 V       0.2% CMC                                                                             --      0.2% Calcium                                                                            0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             --                                          disodium EDTA                                                                           Glycol  acid    1% ascorbic                                                                   acid                         VI      0.2% CMC                                                                             --      --        0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             1% soy                                                Glycol  acid            protein              VII     0.2% CMC                                                                             --      0.2% CaCl.sub.2                                                                         0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             1% soy                                                Glycol  acid            protein              VIII    0.2% CMC                                                                             --      0.2% CaCl.sub.2                                                                         0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             1% soy                                                Glycol  acid    1% ascorbic                                                                           protein                                                               acid                         IX      0.2% CMC                                                                             --      0.2% Calcium                                                                            0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             1% soy                                      disodium EDTA                                                                           Glycol  acid            protein              X       0.2% CMC                                                                             --      0.2% Calcium                                                                            0.2% Propylene                                                                        0.05% citric                                                                          0.02% BHA                                                                             1% soy                                      disodium EDTA                                                                           Glycol  acid    1% ascorbic                                                                           protein                                                               acid                         Control - treated with deionized water                                        __________________________________________________________________________

EXAMPLE 10

Cellulose coating compositions were prepared as previously described.Lipid plasticizers were added in order to reduce moisture or weightloss. The coatings where brushed onto apples. After air drying, theapples were stored at 70° F. and 95% relative humidity. The addition of2% carnauba wax gave results comparable to a commercial coating which isapproximately 8% carnauba wax. As can be seen from Table 13 (seefollowing page), less lipid plasticizer is required in the compositionsof the instant invention as compared to the commercial coating.

                                      TABLE 13                                    __________________________________________________________________________    TREAT-                                                                             POLY-                                       ANTI-  WEIGHT                MENT SACCHARIDE                                                                             EMULSIFIER                                                                            PLASTICIZER                                                                            ACIDULANT                                                                             PRESERVATIVE                                                                            OXIDANT                                                                              LOSS                  __________________________________________________________________________    I    3% HPC   .2% lecithin                                                                          0.2% sorbitol                                                                          0.1% citric                                                                           0.15% K   0.02% BHA                                                                            0.3                                                  acid    sorbate                                II   3% HPC   .2% lecithin                                                                          1.0% carnauba                                                                          0.1% citric                                                                           0.15% K   0.02% BHA                                                                            0.3                                         wax +    acid    sorbate                                                      0.2% Sorbitol                                           III  3% HPC   .2% lecithin                                                                          2.0% carnauba                                                                          0.1% citric                                                                           0.15% K   0.02% BHA                                                                            0.2                                         wax +    acid    sorbate                                                      0.2% Sorbitol                                           IV   3% HPC   .2% lecithin                                                                          1.0% oleic                                                                             0.1% citric                                                                           0.15% K   0.02% BHA                                                                            0.3                                         acid +   acid    sorbate                                                      0.2% Sorbitol                                           Control = No Coating                                    0.8                   Commercial = 8% Carnauba Wax                            0.2                   __________________________________________________________________________

The foregoing detailed descriptions and examples are given merely forpurposes of illustration. Modifications and variations may be madetherein without departing from the spirit and scope of the invention.

We claim:
 1. An edible composition for use in coating a fruit, vegetableor fungus, comprisingfrom about 0.1 weight percent to about 4.0 weightpercent of at least one polysaccharide polymer; from about 0.01 weightpercent to about 1.0 weight percent of at least one preservative; fromabout 0.01 weight percent to about 3.0 weight percent of at least oneacidulant; up to about 99.88 weight percent of water; said amounts beingselected in amounts effective to provide a semipermeable coating thatwill improve the shelf life of the fruit, vegetable, or fungus.
 2. Thecomposition of claim 1 further includingfrom about 0.01 weight percentto about 1.5 weight percent of at least one antioxidant; and from about0.50 weight percent to about 10 weight percent of alcohol.
 3. Thecomposition of claim 2 wherein said antioxidant is at least one memberselected from the group consisting of butylated hydroxyanisole,butylated hydroxytoluene, tertiary-butylated hydroquinone, propylgallate, ascorbic acid, ascorbyl palmitate, tocopherols, and spiceextracts which have antioxidant properties.
 4. The composition of claim1 wherein said at least one polysaccharide polymer is at least onepolysaccharide polymer selected from the group consisting ofcarboxymethylcellulose, hydroxypropyl cellulose, hydroxypropylmethylcellulose, methylcellulose, guar gum, locust bean gum, pectin,xanthan gum, modified starch and carrageenan.
 5. The composition ofclaim 4 wherein said polysaccharide polymer is hydroxypropyl cellulose.6. The composition of claim 1 wherein said preservative is at least onemember selected from the group consisting of sodium propionate, calciumpropionate, benzoic acid, sodium benzoate, potassium sorbate, and sodiumbisulfite, or said composition containing at least one microorganismwhich is an antagonist against plant pathogens or an antimicrobialessential plant oil.
 7. The composition of claim 1 wherein saidacidulant is at least one member selected from the group consisting ofmalic acid, citric acid, propionic acid, succinic acid, tartaric acid,fumaric acid, and ascorbic acid.
 8. A fruit, vegetable or fungus havingon an exterior surface thereof the composition of claim
 1. 9. A methodfor increasing stability of a fruit, vegetable, or fungus comprisingapplying the composition of claim 1 to an exterior surface of a fruit,vegetable, or fungus so as to form a protective edible coating.
 10. Thecomposition of claim 1 further including from about 0.10 weight percentto about 2.0 weight percent of at least one plasticizer.
 11. Thecomposition of claim 10 wherein said plasticizer is at least one memberselected from the group consisting of polyethylene glycol, glycerol,propylene glycol, carnauba wax, candellila wax, stearic acid, oleicacid, sorbitol, soybean oil, beeswax, and mannitol.
 12. The compositionof claim 10 wherein said polysaccharide polymer is hydroxypropylcellulose and said plasticizer is sorbitol.
 13. The composition of claim10 further includingfrom about 0.1 weight percent to about 2.0 weightpercent of at least one emulsifier; and from about 9.0 weight percent toabout 13.0 weight percent of at least one resin or rosin.
 14. Thecomposition of claim 13 wherein said emulsifier is at least one memberselected from the group consisting of lecithin, polyoxyethylene sorbitanmonooleate, polyoxyethylene sorbitan monostearate, polyoxyethylenesorbitan tristearate, polyoxyethylene sorbitan monolaurate and distilledand acetylated monoglycerides; and,said resin or rosin is at least onemember selected from the group consisting of shellac, wood rosin, andcoumarone indene resin.
 15. A method for increasing stability of afruit, vegetable, or fungus comprising applying the composition of claim13 to an exterior surface of a fruit, vegetable, or fungus so as to forma protective edible coating.
 16. The composition of claim 10 furtherincluding from about 1.0 weight percent to about 3.0 weight percent ofat least one protein.
 17. The composition of claim 16 wherein saidprotein is at least one member selected from the group consisting of soyprotein, whey, casein, gelatin, and zein.
 18. A method for increasingstability of a fruit, vegetable, or fungus comprising applying thecomposition of claim 16 to an exterior surface of a fruit, vegetable, orfungus so as to form a protective edible coating.
 19. The composition ofclaim 10 further including from about 0.05 weight percent to about 0.5weight percent of at least one firming or sequestering agent.
 20. Thecomposition of claim 19 wherein said firming or sequestering agent is atleast one member selected from the group consisting of calcium chloride,calcium gluconate, calcium lactate, citric acid and its salt, andethylenediamine tetracetic acid and its salt.
 21. A method forincreasing stability of a fruit, vegetable, or fungus comprisingapplying the composition of claim 19 to an exterior surface of a fruit,vegetable, or fungus so as to form a protective edible coating.
 22. Thecomposition of claim 10 further including from about 0.1 weight percentto about 2.0 weight percent of at least one emulsifier.
 23. Thecomposition of claim 22 wherein said plasticizer is at least one memberselected from the group consisting of polyethylene glycol, glycerol,propylene glycol, carnauba wax, candellila wax, stearic acid, oleicacid, sorbitol, soybean oil, beeswax, and mannitol.
 24. A method forincreasing stability of a fruit, vegetable, or fungus comprisingapplying the composition of claim 22 to an exterior surface of a fruit,vegetable, or fungus so as to form a protective edible coating.
 25. Amethod for increasing stability of a fruit, vegetable, or funguscomprising applying the composition of claim 10 to an exterior surfaceof a fruit, vegetable, or fungus so as to form a protective ediblecoating.